We start by preparing a garlic and parsley mash. We chop the parsley very finely and do the same with the garlic cloves. Add a few grains of salt and mash in the mortar.
We cut the rabbit if we buy it whole in large-sized prey and lightly seasoned. Then we smear them with the garlic and parsley mash and reserve them for 15 minutes so that the flavors penetrate the white meat of the rabbit.
We peel the potatoes and cut them into thick slices, seasoning them to taste. We make a bed with the potatoes in a baking dish, add half a glass of water and a drizzle of olive oil and we add the slices of the rabbit, so that they do not touch the liquid, placing them on the potatoes.
Bake at 190ºC for approximately 45 minutes, turning the slices of the rabbit so that they brown evenly. At the end of cooking, you can add a couple of minutes of gratin to further enhance the golden color of the meat, before bringing the roast to the table.